Indian Dessert Recipe - Coconut Laddoo

Coconut Laddoo

Ingredients :

 1 can condensed milk

 2 cups of dessicated coconut

 1 tablespoon  sugar

 Method :

 Mix the condensed milk and the coconut in a bowl.

 Add the sugar and stir on a low flame for about 4 minutes.

 Set aside till the mixture has slightly cooled down.

 Shape into laddoos(small round balls).

 Roll each laddoo in a little dessicated coconut.

 Store in airtight jars.

Source : DSDG

Indian Daal Recipe : Dal Nawabi

Dal Nawabi Recipe

Ingredients:

1 cup split black gram lentil (urad dhuli dal)

1/2 cup Bengal gram (chana dal) 

1/2 cup red kidney beans (rajma) 

1 piece ginger (adrak) 

4 onion (pyaj) 

7-8 garlic (lahsun) buds

6 tomato (tamatar) 

some tamarind (imli) 

2 green chilly (hari mirch) 

few coriander leaves (dhania patti) 50 gm cottage cheese (paneer) 

1/2 cup curd (dahi) 

1 cup cream

1/2 tsp turmeric powder (haldi) 

1 tsp cumin seeds (jeera) 

2 tsp salt (namak) 

1/2 tsp red chilly powder (lal mirch) 

1/2 tsp black pepper powder (kali mirch) 2 tsp sugar

4 tbsp clarified butter (ghee) 

Method :

Soak all dals and kidney beans in a container for 6-7 hours.

Grind ginger, garlic buds and onions.

Finely chop green chilies and tomatoes.

Soak tamarind in 1/2 cup water for 1/2 an hour and then strain.

Boil all dals in a pressure cooker with turmeric and salt until it is cooked properly and then remove it from the flame.

Heat ghee in a pan and fry cottage cheese and then take them out.

In the same ghee crackle cumin seeds and fry onion paste until it turns pink.

Then add tomatoes and cook for few seconds.

Then add curd and stir continuously.

Then add salt red chilly powder, black pepper powder, sugar and tamarind and fry for a minute.

Then add some cream and cook for some more time.

Lastly ass all boiled dals and cottage cheese pieces and simmer for 5 minutes.

Then remove it from the flame and garnish with coriander and serve hot.

Source : Indian Food Forever

Curry-Rice Recipe - Thai green curry, chicken with jasmine rice

Green Curry Paste


Ingredients :


Onion : 60 gms
Garlic : 40 gms
Galangal : 60 gms
Green Chilli : 25 gms
Big green chilli : 30 gms
Kaffir lime leaves : 20 gms
Lemon grass : 30 gms
Coriander roots : 20 gms
Coriander : 20 gms
Coriander Seeds : 20 gms
Cumin Seeds : 20 gms


Thai Green Curry, Chicken


Ingredients :


Curry paste :70 gms
Coconut milk : 100 ml
White eggplany (diced) : 50gms
Pea aubergines : 50 gms
Thai chili diamond : 10 gms
Sweet basil : 15 gms
Chicken : 200 gms
Light soy sauce : 10ml


Method :


1.   Boil together onion, garlic, and galangal
2.   Blanch green chilli and keep aside.
3.   Blend the ingredients to a fine paste.
4.   In a heavy bottom pan, add oil, saute paste, coconut milk and stock.
5.   Keep cooking till curry starts leaving oil
6.   In a separate pan, add curry and pea aubergine, white egg-plant and boil the curry.
7.   Add chicken and cook
8.   Finish with Thai chili and sweet basil and light soy sauce.
9.   Serve hot with jasmine rice.


Jasmine Rice


Ingredients :


Jasmine rice : 100 gms
Water : 2 times of rice


Method :


1.   Wash, drain jasmine rice.
2.   In a rice cooker, place drained rice and add two times the water by quantity and cook till rice gets done.




Source : TOI

Indian Chutney Recipe - Coconut Chutney

Coconut Chutney

Serves: 4 

Cooking time: 2 minute(s)

Ingredients : 

4  tablespoons grated coconut 

2  teaspoon(s) bengal gram (chana dal) roasted 

1" piece ginger peeled and chopped 

4  tablespoons fresh coriander leaves chopped 

4  green chillies chopped 

1  teaspoon(s) each of mustard seeds and black gram (udad dal) 

½  teaspoon(s) asafoetida powder 

4  curry leaves 

1  red chilli(es) broken into bits 

2  tablespoon(s) oil 

lemon juice and 

salt to taste 

Method :

1.   Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste

       using a little water. 

2.   Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of 

       water.

3.   Heat the oil in a pan on medium level for about 2  minute(s) till it is hot enough. 

4.   Add the mustard seeds. 

5.   Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and 

       asafoetida powder. 

6.   Fry briefly till the gram turns red and pour it on the chutney.

7.   Add salt and lemon juice to the chutney.

Source : Syvum

Indian Snack Recipe - Vegetable Kachori

VEG. KACHORI


Ingredients :


1/2 tsp jira
1 onion (chopped) 
2 green chilli (chopped) 
1/2 tsp ginger (grated) 
4-5 beans (chopped) 
1 carrot (chopped) 
2 tbsp. paneer (chopped) 
2 cups maida 
oil for frying 
1/2 tsp salt




Method  : 


1.   Knead maida adding some water, oil , and pinch of salt. 
2.   Now in a pan put some oil then add jira. 
3.   After 2-3 sec add chopped green chilli,onion and grated ginger 
4.   After 1 min add chopped beans, carrot, paneer and salt to taste. 
5.   Stir it for 4-5 and close the gas. 
6.   Fill this mixture into the ball of kneaded maida. 
7.   Spread it on a flat surface to make a shape of 2 inches round kachori. 
8.   Heat the frying pan and fry the kachori both side till golden brown. 
9.   Serve hot with yogurt or sauce. 




Source : DSDG